Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.

In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.

Turn off the motor and scrap down the sides of the bowl using a rubber spatula.

Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.

You want to see bits of all the vegetables through out the salsa.

Salt and pepper to taste.

Pour into a serving bowl and allow to season for approximately one hour.

Just before serving mix in the 1/4 cup of ice water to cool the salsa.

4 comments:

Best salsa I have ever made! Not to mention great guacamole! What an awesome suggestion. I would have never thought to combine the salsa with mashed avocados. I love Mexican Recipes that can be used for a variety of different purposes. I work with Better Recipes so I am always reviewing recipes but as a cook I really appreciate recipes that can be adapted for a number of different purposes such as dips, sauces etc.

Boil the tomatillos and the tomatoes together.Once boiled, drain them and place in blender.Add the rest of the ingredients, and process with brief pulses to reach the desired texture and the consistency you like.Taste and adjust seasonings or ingredients if needed. Pour into a glass jar and serve in small bowls with tortilla chips. Keep refrigerated.